Food

Food safety is a global concern, regarding consumers as well as manufacturers. A management system for food safety provides the framework to manage responsibilities for safe food efficiently.

Companies are tested along the entire food supply chain, from raw material producers, producers of animal feed, restaurants and food producers to trade.

In food sector, we certify the following standards:

Food safety management system - ISO 22000

Summary: The standard ISO 22000 defines the requirements for food safety management systems. It specifies minimum requirements for a company-related risk management and combines the principles of the system of Hazard Analysis and Critical Control Points (HACCP) with the application steps developed by the Codex-Alimentarius-Comission. On the basis of auditable requirements the HACCP-plan and the prerequisite programs (PRPs) are combined. Important elements of the standard are the integration of the responsibility for food safety into the quality management as a general management task and the provision of communication measures to communicate with suppliers, customers, consumers and authorities; and this not only for emergency cases.

Target: Harmonization of requirements of the food safety management system for companies being part of the food chain. The application of the standard is especially intended for companies seeking a more targeted, coherent and integrated management system for food safety than legally required.

For whom?: All organizations which directly or indirectly act in the food chain on one or more levels. Directly acting organizations are for example feed producers, harvesting and agricultural companies, Producers of ingredients, food manufacturers, retailers, canteens, restaurant businesses and companies from the sectors cleaning, disinfection, transport, storage and sales. Indirectly acting organizations are suppliers of machineries, cleaning and disinfection agents, packaging materials and other materials, which might come into contact with food.

Integral analysis of the company as well as secure and efficient processes regarding hygiene and health protection

Higher product security and reduced risk of product liability

Improvement of confidence between customers, suppliers and surveillance authorities

Continual improvement and updating of the management system for food safety.

FSSC 22000 food safety

FSSC 22000 is a logical evolution of the previous food standards PAS 223 and ISO 22000 and was supported by the nonprofit, independent Dutch Foundation for Food Safety Certification (FSSC Foundation for Food Safety Certification) developed. The method has been approved by the GFSI and is supported by the FoodDrinkEurope (European organization of food and beverage manufacturers), GMA (U.S. organization in the food and beverage producers), and many other international trading companies.

For whom?: organizations in the food supply chain that process or manufacture

comprehensives in terms of food production (including slaughter and pet food industry)

approval and involvement of stakeholders (industry, retail, NGOs)

comprehensive and strict food safety audits

independent process management

transparency

approval by the EA (European Cooperation for Accreditation)

Hazard Analysis and Critical Control Points - HACCP

Summary: HACCP (Hazard Analysis Critical Control Point) is a working method based on self-control which all operators in the food production sector must implement in order to estimate, prevent and minimize risks related to safety and hygiene in the preparation of food and beverages. HACCP makes it possible to avoid any problems concerning individual production phases since it does not focus checks exclusively on the finished product.

HACCP certification is obligatory in many countries and offers companies effective instruments for:

Instilling trust in their consumers

Limiting waste

Hence implementing an effective system which allows them to cut management costs and times